I don't know if it's fixable...but the next time you make fudge use granulated sugar and add about 1/4 to 1/2 cup corn syrup the two sugars together will stop the crystalization.

Linda P

I remember a show on Food Network Good Eats (Alton Brown) and he explained why sugar crystalizes in candy but can't find it. Here is his Fudge recipe in which he adds 1 tablespoon of corn syrup.

They are showing it again on February 11, 2008 8:00 PM ET/PT, February 12, 2008 3:00 AM ET/PT.

Clare

Chocolate Fudge Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fudge Factor

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

I agree, I wouldn't try to "recook" it.

clairdo2:

I also think that corn syrup will probably help remove the grains. Here's a recipe that I came across that doesn't call for corn syrup.

Favorite Fool-Proof Fudge

5 cups sugar
2 sticks butter
1 (13 oz.) can evaporated milk
3 (6 oz.) pkgs. semi-sweet chocolate morsels
1 (7 oz.) jar marshmallow cream
1 Tbsp. vanilla
2 cups pecans, chopped
Dissolve the sugar, butter and milk in saucepan over medium heat, stirring constantly. Bring to a boil and boil exactly 9 minutes. Continue stirring. Remove from heat. Add chocolate chips and marshmallow cream. Stir until melted, and then add vanilla and nuts. Pour into butter 11" x 15" pan (jelly roll pan). Make 5 pounds.

Here is a link that might be useful: Family Recipes: Fudge Recipe

You overcooked it.

Check this out.

Here is a link that might be useful: Baking 911

Yes, I found the same info as on "Baking 911" on another web page - it says "fudge recipe is not supposed to be grainy. If you let it cool to 110 degrees F before beating it, it won't be grainy."

That sounds to me like there isn't anything you can do at this point after it becomes grainy. But next time, if you have a candy thermometer, seems like you should be okay. (Though I always like a grainy fudge texture, I think I'm a bit nostalgic when I taste the grainy fudge because that was the way my mother always made it, LOL)